In "Mediterranean Grilling", Diane offers up an irresistible compilation of contemporary and traditional grilled specialties, from goat cheese appetizers and charred pita breads, to fresh fish and marinated lamb, to garden vegetables and juicy peaches drizzled with honey syrup and cooled with a spoonful of fresh tart yogurt. Many of the recipes are simple and served right off the grill, others incorporate grilled ingredients into more complex soups, salads, and pasta dishes. In addition to the recipes, there are more than 30 dazzling full-colour photos of the finished dishes.
Diane Kochilas is the author of five cookbooks, including Meze and The Glorious Foods of Greece, which won an IACP award in 2001. Diane writes frequently for Saveur, Gourmet, and the New York Times, runs The Glorious Greek Kitchen Cooking School on the Greek island of Ikaria, and is the consulting chef at Pylos, an acclaimed Greek restaurant in New York City.